Have you been here?

Deciding to dine at Bao on Soho’s Lexington Street is a two-hours-plus commitment—and most of that time is spent lining up outside, usually in London’s ubiquitous drizzle (remember, the Brits do love a good queue). Born of a food stand that popped up sporadically around the city, this brick-and-mortar Taiwanese steamed bun spot has only been around a few years (a second Windmill Street location opened in 2016 and takes a small number of reservations); one sniff of the sizzling fried chicken and you’ll commit to another hour in line. Finally inside? Pillowy baos (buns) filled with fried chicken, confit pork, or lamb shoulder await, and cost less than a tube ticket. Prices are so low, you’ll feel compelled to chase the baos with cold can of Black Samurai sake, and then chase that with another round of food: scallops with yellow bean and garlic, ‘trotter nuggets’, and thinly sliced 40-day aged rump cap. But let’s be honest: We’re in it for the buns. —Lale Arikoglu